Phenolic composition of strawberry genotypes at different maturation stages

被引：139

作者：

Kosar, M ^{[1
]}

Kafkas, E

Paydas, S

Baser, KHC

机构：

[1] Anadolu Univ, Fac Pharm, Dept Pharmacognosy, TR-26470 Eskisehir, Turkey

[2] Cukurova Univ, Fac Agr, Dept Hort, TR-01330 Adana, Turkey

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2004年 / 52卷 / 06期

关键词：

strawberry; phenolic composition; maturation stages; anthocyanins; flavonoids; phenolic acids; ellagic acid; HPLC;

D O I：

10.1021/jf035093t

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The effects of maturation (green, pink, and ripe) on phenolic composition of strawberry cultivars Camarosa, Dorit, Chandler, and Osmanli and their hybrids were investigated using a high-pressure liquid chromatography (HPLC) method. p-Hydroxybenzoic acid, p-coumaric acid, ellagic acid, cyanidin-3-glucoside, pelargonidin-3-glucoside, kaempferol, quercetin, and myricetin were individually quantified for each stage. The highest amounts of anthocyanins were obtained from ripe fruits whereas ellagic acid was found as the main phenolic in the green fruits. Phenolic concentrations were found statistically different in green and ripe fruits. One hybrid was found to have higher phenolic contents than the other genotypes. The p-hydroxybenzoic and p-coumaric acid levels changed during maturation, but no differences in contents of flavonoids in green and ripe fruit were detected.

引用

页码：1586 / 1589

页数：4

共 23 条

[1]

[Anonymous], 1999, Strawberries

[2] Influence of cultivar on quality parameters and chemical composition of strawberry fruits grown in Brazil [J].

Cordenunsi, BR ;

do Nascimento, JRO ;

Genovese, MI ;

Lajolo, FM .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2002, 50 (09) :2581-2586

[3]

Garcia-Viguera C, 1998, PHYTOCHEM ANALYSIS, V9, P274, DOI 10.1002/(SICI)1099-1565(199811/12)9:6&lt

[4]

274::AID-PCA416&gt

[5]

3.0.CO

[6]

2-G

[7]

Häkkinen S, 1999, FOOD RES INT, V32, P345, DOI 10.1016/S0963-9969(99)00095-2

[8] Influence of domestic processing and storage on flavonol contents in berries [J].

Häkkinen, SH ;

Kärenlampi, SO ;

Mykkänen, HM ;

Törrönen, AR .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2000, 48 (07) :2960-2965

[9]

Häkkinen SH, 2000, FOOD RES INT, V33, P517, DOI 10.1016/S0963-9969(00)00086-7

[10]

Häkkinen SH, 1998, J SCI FOOD AGR, V77, P543, DOI [10.1002/(SICI)1097-0010(199808)77:4<543::AID-JSFA78>3.0.CO

← 1 2 3 →